If you're anything like me, you love cozying up with a great book and an even greater snack. Since we're quarantined, it's a great time to expand your snack choices so here's one of my new favorites during a good read - a batch of warm and delicious, salty, chocolate chip cookie brownies! It's quick and easy - and I truly mean that - because unlike regular chocolate chip cookies, there's really nothing you have to worry about! No anxiety surrounding the cookies over spreading, worrying if they're going to burn, and most importantly, concern that it will ruin your reading mood!
I am by no means a professional baker, but this is just a recipe I've come up with that suits my taste buds especially when I need something savory and buttery during my afternoon reads! If I'm really being honest, I came up with it through many trials and errors after watching way too many Youtube videos on different cookie and brownie recipes.
So if you're interested in trying this recipe out - here's what you'll need to do!
Tools you will need:
a 6x6 cake pan
parchment paper or foil
2 mixing bowls
Ingredients you will need:
2 cups of all-purpose flour
1 cup of semi-sweet chocolate chips
1 cup of light brown sugar
1 whole egg
1 egg white
3/4 cups of granulated sugar
2/3 cups of salted butter
1 tsp of baking soda
1 tsp of sea salt
1 tbsp of vanilla extract
Pre-heat your oven to 350 degrees Fahrenheit while taking out all ingredients you will need to make this batch of cookie brownies to make this process go a bit faster
Note: I personally don't measure everything out before hand because I'm too lazy and I'd rather do it as I go along anyways but if you like doing that, this would be the time to do so :)
Line your pan with either parchment paper or foil, but remember to definitely do one of them - it will make the final product easier to remove.
Note: Buttering the pan will not be enough - trust me. I usually use foil because it's just the most accessible to me and the results have been the same as when I have tried to with parchment paper.
It's time to start mixing! In the first bowl, mix all your dry ingredients together. Add 2 cups of all-purpose flour, 1 tsp of baking soda, and 1 tsp of sea salt together and whisk it together so it's evenly distributed.
Note: I buy pre-sifted flour and it does fine on its own without needing to be sifted again but if you want to sift it, do what makes you happy with this recipe! I also want to emphasize that I use sea salt for this recipe because I really love the strong salt flavor it adds when its cooked in with the chocolate *chef's kiss*, it's absolutely the best part of the cookie brownie forreal.
Now for the wet ingredients. In another bowl, add 1 cup of light brown sugar, 3/4 cup of granulated sugar, 2/3 cup of salted butter - make sure it is melted (I usually microwave it in a bowl for 15 seconds before I add it in the mixture), add 1 whole egg,1 egg white, and 1 tbsp of vanilla extract. Use a whisk (or even a fork or spoon) and mix the ingredients until its all well combined.
Note: I like the saltiness of this recipe which is why i use salted butter but if you want to ease on the salt, you can definitely opt to use unsalted butter and it will be just as delicious.
Add the wet ingredients to the dry mixture. Many other recipes will say to add the dry ingredients into the wet mixture but I've noticed that when I do that with this recipe, the dough ends up being runnier than I'd like it to be - so add the probably amazing smelling wet ingredients into the flour pile then use a spatula and gently fold everything together.
Note: You're welcome to use other tolls to combine the two mixtures together but I found using a spatula and folding the flour into the wet mixture works the best in incorporating and firming up the dough. Remember to scrape from the sides as well as from the bottom of the bowl as that area tends to be forgotten about!
Add the chocolate chips! Once your dough is nicely incorporated and is able to hold some shape, now it's time to add the 1 cup of semi-sweet chocolate chips. Fold the chocolate chips into the dough you've made and make sure every crevice has even amounts of chocolate chips to cookie dough!
Note: I don't think this needs to be said but if you like more chocolate chips than this, here's an invitation to add more to your liking!
Pan, meet cookie brownie dough. It's time to add your dough into the pan! Scoop out the dough and dump it right in the center of your pan. Once it's all in there, use your spatula, or spoon, and spread the dough as evenly as you can. Fill up each corner!
Note: The first time I made this, I didn't have a 6x6 pan but I had a 6x12 so i just used foil to create an edge right in the middle of the pan to create a 6x6 and it worked!
Bake the dough at 350 degrees Fahrenheit for 14 minutes. iI usually set my timer for 14 minutes and once it goes off, I check to see how my cookie brownies are looking. Usually it would be ready by this time but just to be sure, I leave it in for another 2 minutes just to be safe.
Note: The time for baking these will vary between ovens as well as preference. If you like more of a fudge-y, chewy cookie brownie - 14 minutes should be just when you want to take them out. If you like it more firm, leave it in for two minute increments more to fit your desired outcome.
Let them cool. Once you see that the dough has turned into a cookie brownie you love and aesthetically fits your snacking needs, take them out the oven and let them cool in the pan for 10 minutes.
Enjoy your delicious salted, chocolate chip cookie brownies! Once that 10 minutes is up, its time to cut into your brownies! This batch makes about 16 cookie brownies when cut into 1-inch squares. They're soft, chewy, and the perfect snack for your reading time!
Note: Eat these with a glass of warm milk to warm your insides as your book whisks you away into its own world. Just be careful to not get chocolate on your pages!
Hope you all enjoy this recipe! Let me know in the comments if you've tried this recipe out and drop the book you're reading with these cookie brownies while you're at it! Thanks for tuning in!
Until next time,